Breakfast done different. Mini set dosas (made with raw rice, red rice poha and whole urad dal). We usually eat these soft, savory pancakes with a vegetable stew or curry (sagu), but for a change I made them smaller and topped them with a trio of homemade chutneys (radish, peanut and coconut; cilantro, spring onion and coconut; tomato, onion and chilli). These bite-sized Indian blinis can also double up as a teatime snack or as hors d’oeuvres for larger gatherings. The toppings can be customized to suit your choice. Pulled, curried meat or a spicy egg salad would work well as non-vegetarian options. These little dosas were a big hit with the boys and disappeared literally minutes after I wrapped up my photoshoot.

Recipe

Savory Mini Rice and Lentil Pancakes (Set Dosas)

(Makes about 20-24 mini dosas)

Ingredients

1 cup raw/sona masuri rice
1/4 cup whole black gram (urad dal)
1/2 tsp fenugreek seeds (methi)
1/2 cup flattened red rice (poha)
Water as needed
Salt to taste
Pinch of baking soda

Method

Wash and soak the rice, dal and fenugreek seeds in water for 5-6 hours. Drain, rinse and blend them to a smooth batter adding as much water as required.

Rinse the poha well and soak it in water for 15 minutes. Add it to the dosa batter and blend again until smooth.

Transfer the batter to a large non-reactive (stainless steel, ceramic or glass) bowl, cover and allow to ferment for 8-10 hours or overnight.

Once the mixture has fermented (it will smell and taste slightly sour), add in salt to taste and a pinch of baking soda. Stir well to mix.

Brush a cast iron/nonstick pan with some oil or ghee. Heat it over a medium-low flame and add a ladleful of the batter into the pan. Once the top of the dosa is bubbly and the bottom is golden brown, gently flip it over and cook on the other side adding a little more oil or ghee until it turns golden brown and the batter is cooked through. Remove from the pan and proceed to make the rest of the dosas in the same manner.

Serve the mini set dosas topped with any chutneys and/or toppings of your choice.

Note: Any leftover batter can be stored in an airtight container in the refrigerator for 2-3 days.